Wild Boar, Sus scrofa
Region of Origin: Eurasia
Habitat: On all continents except Antarctica and on many oceanic islands
Current Range: North and South America, China and Europe
Life Span: 15-20 years
Wild boar (also known as Eurasian wild pig) has one of the wide-ranging geographical distributions of all terrestrial mammals, and humans have played a significant role in its expansion across the globe.
These pigs are a critical problem in many parts of the United States. Both their feeding style of rooting and their wallowing habits are vastly destructive to both native and manmade landscapes. Large herds are the norm as wild boar can double their population every four months given an adequate food supply. They are also adaptable to a wide variety of habitats and are extremely aggressive. Wild boar have an acute sense of smell and are most active at night, so hunting them takes skill. But as the following recipes attest, the rewards are great!
Wild Boar Kabobs
Recipe by Rick Browne
1 (14-oz.) can beef broth
2 Tbsps. cornstarch
2 Tbsps. soy sauce
1 Tbsp. light brown sugar, packed
2 cloves garlic, finely minced
½ tsp. ground ginger
1 ½ pounds wild boar loin, lean, cut into 1-inch cubes
1 each medium red, yellow, and green bell peppers, cut into squares
1 large red onion, cut into wedges
Preheat the barbecue to medium-high (350–400˚F), making sure the grill is well-oiled or sprayed. In a saucepan, combine broth, cornstarch, soy sauce, brown sugar, garlic, and ginger. Bring to a boil, stirring constantly. Reduce the heat and continue to cook, stirring until thickened. Arrange wild boar cubes on skewers, alternating with mushrooms, peppers, and onion wedges. Grill 20–30 minutes or until done, frequently turning and brushing with the sauce. Serve with baked beans and grilled corn on the cob.
Wild Boar Fit for a King
As Hank explains: Wild boar is a royal meat when the boar is young or a sow. Whatever the wild pigs were dining on before you came upon them will shape how they taste. During the summer, a boar in California will likely feast on juniper and other potent forbs, rendering its taste quite fascinating but strong. That same beast hunted in the spring after consuming a farmer’s green barley sprouts will surpass the taste of any domestic pig. In essence, timing and location are key.
Whether you want elegance or comfort, you will find that Hank’s recipes are a banquet to relish. Discover what tempts you most right here!
How about this gorgeous Braised Wild Boar with Crispy Jowl Bacon dish…
Or this wild Mexican Chile classic…
A special thank you to author and ecologist Corinne Duncan for her content contributions to the Wild Boar Introduction.